Almond Flour Breakfast Bars Recipe | Oat-Free, Gluten-Free, Dairy-Free
These Almond Flour Breakfast Bars are perfect for when you need a quick and easy breakfast or snack. They come together so quickly with simple fridge and pantry friendly ingredients like almond flour, maple syrup and eggs without any complicated steps. A great no-fuss option for busy days. Plus they are gluten, dairy and oat free!
Equipment
- 8×8 pan
- Parchment paper
- medium mixing bowl
Ingredients
Maple Almond Frangipane:
- 2 1/4 cups almond flour
- 1/3 cup coconut oil (unrefined or refined – either is ok)
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon almond extract
- 1/2 cup maple syrup
- 2 room temperature eggs
Topping:
- 3/4 to 1 cup sliced almonds (unroasted and unsalted)
- Drizzle of maple syrup or honey (optional)
Instructions
- Prep: Preheat your oven to 350F. Prep the 8×8 baking pan with parchment paper and grease with a bit of coconut oil. To bring chilled eggs to room temperature fill a container with hot tap water and submerge them for 10-15 minutes.
- Cream together: In a medium bowl, add 2 1/4 cups almond flour, 1/3 cup coconut oil , 2 teaspoons pure vanilla extract, 1/4 teaspoon almond extract and 1/2 cup maple syrup cream together until well combined. Add 2 room temperature eggs and mix again.
- Bake: Once your creamy maple almond frangipane ingredients are all combined, transfer to the prepared 8×8 pan and smooth into an even layer. Top with the sliced almonds. Place the pan in the oven and bake at 350F for about 27 minutes. Because oven temperatures can vary, it's a good idea to check on the bars starting at the 22-minute mark to prevent overbaking. The bars are ready when the almonds on top are just starting to brown (a light brown color). The frangipane will no longer look raw and will turn a deeper golden color.
- Cool & Enjoy: Once baked, allow the bars to cool and set for at least 20 minutes. Top with a drizzle of maple syrup or honey, slice, and enjoy!
